Thai-style Bok Choy Cabbage Salad

  • Cook & Prep: 10 m
  • Serving: 8
  • Contains:

Why bok choy? I know, I know, it’s something new and may not be available in your local kosher grocery story, but trust me - it’s as easy to check as Romaine lettuce and super nutritious, and this salad can be thrown together in no time at all, so it’s worth it. Plus, you can feel like a gourmet chef working with exotic ingredients when you try this new beauty. Let me know how it was received by your family and friends. Recipe, photography, and styling by Sarah Faygie Berkowitz.

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Salad

  1. Combine cabbage and bok choy in a salad bowl.

  2. Process peanut butter, coconut milk, soy sauce, and onion flakes in food processor or with immersion blender. The dressing should have a thick, non-pourable consistency. If too thick, add more coconut milk. 

  3. Mix dressing well with salad, and top with sunflower seeds.

Tip:

To sweeten the dressing for bok choy bunches that have a bitter aftertaste, try adding a squirt of honey or agave nectar to the salad and mix well. Sometimes a dash of salt can also help cut the bitterness.

Variation:

Soy butter can be subbed for the peanut butter, and sliced celery can be subbed for the bok choy (if you absolutely insist).

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